1 hr 27 mins
1 hr 12 mins
Hey Jude's Note:
Yummy appetizers that can be made ahead, frozen and then reheated (so they're great for guests). The mustard dip is a 'must' for these puffs.
My Private Note
Units: US | Metric
- 1 1/2 cups baking mix (like bisquick)
- 1/3 cup grated parmesan cheese
- 1/4 cup finely chopped green onion, including tops
- 1/2 lb crabmeat
- 1 egg, lightly beaten
- 1/3 cup water
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon liquid hot pepper sauce (Tabasco...I use a little more)
- oil (for frying)
- 1Combine mustard dip ingredients, mix well and stick in the fridge.
- 2In a bowl, combine baking mix, cheese, and onions; shred crabmeat and add to cheese mixture.
- 3In another bowl, combine egg, water, Worcestershire and hot pepper sauce; stir this mixture into the crab mixture just until blended.
- 4Pour oil into a 4-quart pan, or electric frying pan (I use the electric fry pan to keep the oil at a constant temp), to a depth of about 1 1/2 inches; heat to 375°.
- 5Drop in a teaspoonful of the batter for each puff, cook about 4 at a time, turning as needed, until they're golden brown on all sides, about 1 1/2-2 minutes.
- 6Lift out with a slotted spoon and drain; keep warm until all are cooked then serve with mustard dip.
- 7If making ahead, cool the puffs, wrap and freeze; to reheat, place the frozen puffs on a baking sheet and bake, uncovered, at 350° for 15-20 minutes, or until heated through.
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Nutritional Facts for Pacific Crab Puffs
Serving Size: 1 (763 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 40.4
- Calories from Fat 17
- Total Fat 1.9 g
- Saturated Fat 0.8 g
- Cholesterol 10.8 mg
- Sodium 146.1 mg
- Total Carbohydrate 3.5 g
- Dietary Fiber 0.1 g
- Sugars 0.6 g
- Protein 2.2 g